Speedy Lentil and Mushroom Bolagnese 

#plantnom – recipes for the plant curious

Ultimate classic mid-week family meal and this one is BIG on flavor, BIG on value but LITTLE on time and effort. Definitely, one to make extra portions for the freezer.

Speedy Lentil and Mushroom Bolognese

What you need: 

  • Olive Oil 
  • Red onion  – finely chopped 
  • 4 garlic cloves  – crushed 
  • 200g sliced mushrooms 
  • Large carrot  – diced 
  • 150g fresh tomatoes roughly chopped 
  • 1tbsp dried basil 
  • 1 tbsp dried oregano 
  • 2 x 400g tins of chopped tomatoes 
  • 2x 400g tins of lentils 
  • 1 veggie stock cube 
  • 1 tbsp tamari ( gluten-free soy sauce) optional 
  • Pasta/rice/quinoa/veggies/salad to serve 

What to do: 

  1. Add the olive oil to a large pan on medium heat  – add the garlic, onion, veggies and herbs and sautee for 5 mins until soft but not brown 
  2. Add the tins of tomatoes and lentils, stock cube (crumbled) and tamari and mix well

Cook on medium heat for 15 to 20 mins until it thickens – stir every couple of minutes.

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